I was never cool(?) enough to be invited to a “kegger” in college, but I did drink a lot of beer, and I hosted a few parties. Because each attendee would often bring a case of whatever cheap lager they favored, I would often find my many bottles and cans of beer I didn’t really want to drink strewn across my apartment the next morning. (I mean, I drank it, but I wish I would have made some beer pickles too.)
It’s Freshman Orientation Week at Lifehacker! This week, we’re covering ways to snap out of your summer haze and into an autumnal blitz of activity, whether you’re actually heading to campus for the first time, getting your own kids ready for school, or looking for ways to just be more productive in the classroom of life. So velcro up your Trapper Keepers, students. Class is now in session.
You’re most likely already aware that beer makes a great deglazing liquid, but you may not be familiar with its pickling prowess. Using it to season and preserve vegetables is a great way to use up any beer you may not feel like drinking. (Just kidding. I know you guys always feel like drinking all the beer, but these pickles really are good.)
The brine is simple enough—it’s beer, vinegar, salt and sugar, plus whatever other flavorful friends you want to add. I’ve used this brine to pickle both onions and corn, and both were delightfully sweet and sour and infused with just a touch of debauchery. To make it yourself, you will need:
Your produce of choice—This amount of brine will cover one small onion, one large cucumber, or two ear’s worth of corn kernels.
3/4 cup white vinegar
1/2 cup beer (Pick your poison! I used an IPA this time but lagers and stouts are also tasty.)
1/4 cup sugar
1 tablespoon salt
2 cloves of smashed garlic
2 sprigs of fresh thyme
1 bay leaf
Cut your onions into slivers, slice your cucumbers, or remove your corn kernels from the cob. Place the prepared produce in a pint-sized mason jar or a soup container, and set it aside. If you want your pickles to have a kick, halve a jalapeño and throw that in there too.
Add the remaining ingredients to a sauce pan and bring to a boil, stirring occasionally. Once the sugar and salt have dissolved, pour the hot brine over the vegetables, cover them loosely, and let the liquid cool to room temperature. Pop your pickles in the fridge to cool overnight, then put them on sandwiches, sausages, and leftover pizza (for a very collegiate experience).